Beef Short Rib (Jacob’s Ladder) are a hearty ‘slow cook’ show stopper! Consisting of several layers; directly on top of a gelatinous seam is the beautifully tender beef and below a heavily marbled mouth-watering layer still attached to the two rib bones. Not only do you get a unique combination of textures, you get the added bonus of all the flavour from cooking this cut on the bone. After long slow braising you will be left with the most succulent, mouth watering and delicious beef which will naturally fall apart due to its tenderness.
Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.
Approximate 4 – 6 people serving.
Pack weight range of a Two Rib piece between 1.5 – 1.7kg.
Our Recommended Cooking Instructions:
- Firstly, bring your Beef Short Rib (Jacob’s Ladder) to room temperature
- Place into a heavy-based pan and cover in water, add some onions, celery, and carrots. Bring to a simmer for around 3 hours.
- Let it cool in the stock, cover in any sauce you please, and place in the oven at 185c for 30mins
- Rest for at least 30mins and enjoy.
- Most importantly, enjoy
Try next… love a barbecue, try our Lamb Arrosticini
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⭐⭐⭐⭐⭐ – Mark G